Flourless Peanut Butter Banana Bread Bars
Prep time: 
Cook time: 
Total time: 
Yield: 32 bars
  • 3 cups dry powdered peanut butter* (Peanut flour should also work fine)
  • ⅔ cup vanilla protein powder*
  • ⅓ cup coconut flour
  • ⅔ cup erythritol or sugar
  • 2 egg whites**
  • 2 teaspoons vanilla extract
  • 2 bananas, mashed
  • about 1 cup almond milk
  1. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper or grease well and set aside.
  2. In a large bowl, combine the powdered peanut butter, protein powder, coconut flour, and erythritol. Add in the egg whites or egg replacer, vanilla extract, and mashed banana, and stir until completely combined. Because protein powders vary so much in texture and ability to hold liquid, add in the almond milk a few tablespoons at a time until a thick cake batter texture is achieved, then stop adding almond milk.
  3. Spread the batter into the prepared baking pan and bake in the oven at 350°F for about 20 minutes, or until a a toothpick inserted into the center comes out clean. Let cool for an hour before slicing. Stored in a ziplock bag in the refrigerator, these bars should last at least a week. Devour.
*If you don't like cooking with powdered peanut butter or protein powder, fret not! Allow me to direct you to my grain free cookie formula.These two recipes actually aren't that different, but the cookies use regular nut butter and almond meal instead of protein powder like in this recipe. Just use peanut butter as your nut butter and mashed banana as your binder (there are more directions in the post) and your final product will have a very similar flavor profile to this recipe! I haven't tried making those cookies into bars, so you're welcome to either leave them as cookies or try baking them in a 9x13 inch pan.
Nutrition Information
Serving size: 1 bar Calories: 51 Net Carbs: 4 grams Protein: 6 grams
Recipe by Foodie Fiasco at https://www.foodiefiasco.com/peanut-butter-banana-bread-bars/